Veggie Pizza
2026-03-15
Rate this recipe
Nutrition per Serving
* Nutritional values are estimates
Ingredients
- 2 pack of pizza crusts
- 2 to 3 tbsp olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp green onions, chopped
- 1/2 cup oyster mushrooms, sliced (optional)
- 1/2 cup feta cheese or goat cheese, crumbled
- 2 cups mozzarella or provolone cheese
- 1 tbsp Italian seasoning
- 2 cups arugula
Instructions
- 1Heat oven per pizza crust package directions.
- 2Spread about 1 tbsp olive oil evenly across each pizza crust.
- 3Divide the red and green bell peppers, green onions, and mushrooms evenly between the 2 crusts.
- 4Sprinkle feta or goat cheese over the vegetables, then add a layer of mozzarella or provolone.
- 5Top each pizza with about 1 cup of arugula.
- 6Bake per package directions until crust is golden and cheese is melted.
Why This Works Without Tomato Sauce
Traditional pizza sauce is a common reflux trigger — it's high-acid and concentrated. This recipe skips it entirely and uses olive oil as the base instead, which keeps the pizza light and easy on the stomach while letting the toppings shine.
Cheese Options
Feta and goat cheese both work well here and add a tangy saltiness that you'd normally get from the sauce. If dairy is a concern, use dairy-free mozzarella — the arugula and olive oil still carry the dish.
About the Arugula
The arugula wilts slightly in the oven and develops a mild, slightly peppery flavour that works really well on pizza. Don't be tempted to skip it — it adds freshness and colour that rounds out the whole thing.
Mushrooms
Oyster mushrooms are listed as optional — they're a good choice for sensitive stomachs since they're lower in FODMAPs than button or portobello mushrooms. Leave them out entirely if you prefer.
Comments
No comments yet. Be the first!